Strawberries and Cream Pancakes
These fluffy pancakes are infused with a sweet strawberry sauce and a creamy lemon batter—topped with whipped cream and extra berries for a dreamy breakfast treat.
Ingredients
For the Strawberry Sauce:
- 1 lb strawberries diced or halved
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- ½ tsp balsamic vinegar
- ¼ tsp vanilla extract
- Pinch of salt
For the Pancakes:
- 1 cup all-purpose flour
- 1 cup heavy cream or milk
- 1 tbsp lemon juice
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 egg
- ¼ tsp vanilla extract
- 2 tbsp melted butter
- ¼ cup prepared strawberry sauce
- Whipped cream for topping
Instructions
- In a saucepan, cook strawberries, sugar, lemon juice, balsamic vinegar, and salt until soft and thickened. Remove from heat, stir in vanilla.
- In a small bowl, combine cream and lemon juice. Let sit 5 minutes.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Whisk egg, vanilla, and melted butter into cream mixture.
- See full steps with tips & photos → https://wimpysdiner.net/strawberries-and-cream-pancakes/
Notes
- Sauce can be made ahead and stored in the fridge for up to 5 days.
- For extra richness, swap whipped cream with mascarpone or Greek yogurt.
- Add a pinch of cinnamon or cardamom to the batter for warming spice.